|I have been wanting to bake since we arrived home from NJ and Philly. I was so happy to see everyone was safe and sound after Hurricane Sandy. Baby Ray had surgery today and is on his way to recovery. Sweetest Baby Boy! Thank you for all of your prayers and kind words. All of your prayers have made a difference.This is a very simple recipe for Apple Pie. It’s hubs favorite and since he picked the last batch at the apple orchard, had to make it. If you want your kitchen to smell like heaven, I think this is pretty close to it.|
|Our grandson was born last night. Our sixth grandchild, Baby Ray. The sun is bursting from behind the clouds and I am thinking of you Baby Ray! Since we are miles away from our family and were not able to be at his birth, I baked him a BIRTH CAKE. Happy Birthday Baby Ray. We are so excited to meet you and hold you and kiss you, sweet baby boy.This week, our group Sunday’s With Joy, is baking up a Peanut Butter Cake. I have never baked a Peanut Butter Cake and I have been missing out! Peanut Butter is such a wonderful ingredient to bake with, it is dense and flavorful. I decided to make a Chocolate Butter Cream Frosting to go with the Peanut Butter Cake, kind of like a peanut butter cup, but even better!What a great choice, the peanut butter and the chocolate combination are just delicious. Not an overwhelming flavor, very subtle. A perfect birthday cake to celebrate the birth of Baby Ray!
Ingredients for Peanut Butter Birthday Cake:
Make the Peanut Butter Birthday Cake:
The Best Chocolate Buttercream Frosting
1 1/2 cup (3 sticks) unsalted butter, softened
1 cup cocoa powder
3/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
1/4 cup milk
1 cup heavy cream
2/3 cup Ovaltine
Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
NOTES: Makes two 8 or 9″ cakes (or 24 cupcakes). Makes enough frosting for one 8 or 9″ 2-layer cake or 24 cupcakes. Cake will last, wrapped in the refrigerator, for up to 4 days. Frosting will last, in an airtight container, in the refrigerator for up to 7 days. I used all-natural, creamy salted peanut butter and added a teaspoon of vanilla to the cake.
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|It’s Judy’s Surprise Birthday and I have been wanting to make this incredible cake ever since I saw it on The Pioneer Woman Cook’s Blog. She says it’s The Best Sheet Cake Ever, and I trust her. Everything that I have made from her blog has been delicious and my kids have asked me to make it all the time! Well she was right! Friends were going back for second and third pieces!
I wanted to make a delicious cake for Judy and her friends, since I didn’t know how many people were going to be there to surprise the HECK out of her, I thought that a sheet cake would be perfect!
I read every single one of the comments on TPWC Blog, which is saying a lot ( she usually gets around 800 comments or MORE per post) and so many people commented that this cake was really difficult to mess up.
I thought of this the whole time that I was talking to my best friend while trying to make the cake and frosting.
Do you ever do that? Leave out an ingredient while you are having a serious conversation on the phone?
I have, sugar, while making pies, not good at all!I didn’t leave out any ingredients for this cake, but my mind was really concentrating on two things at one time.
I recommend this if you are feeling lazy and need to be challenged! Talking and Baking!
|Judy still trying to recover, you did a great job Tom keeping it a secret!|
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoon Salt
- 4 Tablespoons (heaping) Cocoa Powder
- 2 sticks Butter
- 1 cup Boiling Water
- ½ cup Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- FOR FROSTING:
- ½ cup Finely Chopped Pecans
- 1-3/4 stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus ½ Cup) Powdered Sugar
- Note: I use an 18x13 sheet cake pan.
- In a mixing bowl, combine flour, sugar, and salt.
- In a saucepan, melt butter. Add cocoa. Stir together.
- Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.
- Pour over flour mixture, and stir lightly to cool.
- In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
- Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
- While cake is baking, make the icing.
- Chop pecans finely.
- Melt butter in a saucepan.
- Add cocoa, stir to combine, then turn off heat.
- Add the milk, vanilla, and powdered sugar.
- Stir together.
- Add the pecans, stir together, and pour over warm cake.
- Enjoy! Take this sheet cake to your next party, you will make lots of friends! Nettie
My friend Hillary over at Baking Bad Food Blog is having a Virtual Kentucky Derby Party and invited me! When I think of the Kentucky Derby I think of big beautiful hats and plenty of Mint Julep’s. So I came up with a Mint Julep Granita, perfect for cooling you down after you have won 1st Place on your horse in the Derby! The Mint Julep Granita is made from a simple syrup infused with fresh mint, Kentucky Bourbon and Creme de Menthe, frozen and shaved. Simple and refreshing. 3 simple ingredients: Kentucky Straight Bourbon Whiskey, Creme De Menthe and Fresh Mint.
After freezing over night.
Mint Julep Granita for the Kentucky Derby
- 1 1/2 cups water
- 3/4 cup (lightly packed) fresh mint leaves (from about 2 small bunches)
- 1/2 cup sugar
- 3 tablespoons bourbon
- 1 tablespoon Crème de Menthe
- 1 teaspoon minced fresh mint leaves
- 4 fresh mint sprigs
- Combine first 3 ingredients in heavy large sauce pan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours.
- Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves. Mix bourbon, Crème de Menthe and minced mint leaves into mint syrup. Mix an additional 1/2 cup of water. Freeze until semi firm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop crystals into frozen glasses;garnish with mint sprigs, serve immediately.
- Bon Appétit
- August 19960.1http://mooreorlesscooking.com/2012/05/06/mint-julep-granita-for-the-kentucky-derby/
This post has been featured on: Foodista Featured Drink Blog
When I think of Christmas, I think of going to the Murphy’s home on Christmas day and eating Kris’ amazing shortbread cookies. They disappear very quickly so you have to act fast! They are absolutely my favorite cookie ever! I asked Kris for her recipe and she was so kind to share it with me. You know how when someone bakes something for you it tastes better than when you make it yourself, well when I baked these cookies, I kept imagining Kris in her kitchen baking. When I took my first bite of the cookie, tears came to my eyes….yes! I got it! Kris’ shortbread cookies! My dream come true!
|Cut into bars. Don’t worry if they don’t look perfect when you cut them, they will bake just perfectly!|
- 2 sticks Land O Lakes salted butter
- 2 and ¼ cups flour
- 6 tablespoons of white granular sugar
- Let the butter soften in a bowl to room temp – not runny.
- Mix the dry ingredients with a fork and a knife.
- Keep “cutting” and cutting until you have pea sized balls and then use your hands gently to form it together in a big mass.
- Don’t play with it too much.
- Flour your working surface and lay it out on top. Roll it with a well floured rolling pin, or just flatten it with your hands to about ¾ inch high.
- Cut into 1” x2” pieces and lift them onto an ungreased cookie sheet with a spatula.
- Prick with a fork three or four times.
- Bake in a 325 oven until they start to brown up ( it will happen faster on the bottom, but a little brown is better than undercooked) watch them closely and use your nose!
- Lift them off with a spatula and let them cool on a hard surface.
1 banana, frozen or fresh
1 cup vanilla fat-free yogurt
1 1/2 teaspoons flax seed meal, optional
2/3 cup frozen or fresh blueberries
- 1/2 cup orange juice or any flavor juice you prefer
- Cut banana into small pieces and place into the bowl of a blender. Add the juice, yogurt, and flax seed meal. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency. Pour into glass. Serve with whipped cream if desired.
Serves 1-2 depending on the size of glass that you are serving.
|Use a good quality chocolate such as Ghiradelli, it has a high oil content which makes it delicious.|
- 3 eggs ( seperated )
- 1 TBSP granulated sugar
- 1 cup cold heavy whipping cream, divided
- 6 oz Bittersweet chocolate
- 1 TBSP strong coffee
- In a bowl, whip heavy cream until peaks form, Set aside.
- Chop up chocolate.
- Add butter and chocolate to a bowl, place over a double boiler.
- Add coffee. Remove from stove to cool.
- Stir until blended.
- In a separate bowl whip egg whites until foamy, add sugar. Beat until peak forms.
- To cooled down chocolate mixture, add egg yolks, blend.
- Add ⅓ whipped cream to chocolate mixture, fold.
- Fold in half of egg whites to chocolate mixture, fold in rest of whipped cream, fold in rest of egg whites, gently fold. Pipe Mousse into a pretty glass, refrigerate until ready to serve.
Banana Chocolate Nut Bread
You say Bananas- I say Bananas. Why is it? Sometimes the bananas get scarfed up, sometimes they are left to ripen? Well today I had very ripe bananas and on those days when there is a cool fall-ish summer breeze…. I hear the sound of the Banana fairies giggling for me to make banana bread with melting gooey chocolate, it is almost like a cake, but it is called bread. It’s delicious cake bread- not to be confused with my favorite wine and much cheaper….
- 3/4 cup of sugar
- 1 1/2 cups of mashed bananas ( 3 large )
- 3/4 cup of vegetable oil
- 2 eggs
- 2 cups flour
- 1/2 cup chopped nuts
- 1/2 cup Ghiradelli 60% semisweet chocolate bar broken up
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Heat oven to 325 F.
- Grease loaf pan, with shortening.
- Mix sugar, bananas, oil and eggs with a wooden spoon. Stir in remaining ingredients. Pour into pan.
- Bake until a wooden toothpick inserted in the center of the bread comes out clean, 60- 70 minutes. Let cool 10 minutes, then loosen sides of loaf pan and remove from pan. Let cool completely before slicing.
- Makes 1 loaf.
Adapted from the Alpha Bakery, a Children’s Cookbook